Creamy Corn and Crab Bisque
This corn and crab bisque is a creamy, protein-packed soup that eats like a meal with tender lump crab meat and sweet corn in every bite.
Learn About Our Crab Meat!
Here at Sizzlefish, our jumbo lump crab is sourced from the Chesapeake Bay and hand-picked by locals of Maryland. Maryland Blue crab is known for its authentic sweet flavor and exquisite texture. Our new frozen lump crab meat is pre-cooked, all you need to do is thaw and add to your favorite recipes. Crab meat is rich in protein and an excellent source of bone strengthening calcium and phosphorus. Wild caught crab meat is high in omega-3 fatty acids that support cardiovascular health.
Why We Love This Recipe!
This recipe cooks up quickly and relies on corn and heavy cream to thicken the bisque instead of a rue. After sautéing celery and onions in butter, half of the corn is added along with spices and stock. Old bay seasoning is a unique blend of spicy, warm and savory spices that is delicious in seafood recipes. Once the mixture has simmered long enough for the bay leaves to infuse, it gets blended until smooth creating a rich and creamy base for the bisque. Next, heavy cream is added along with crab meat and remaining corn. In this recipe, half of the crab is added to the bisque and the remainder is reserved for topping after ladling into bowls for a bisque that rivals any fancy restaurant.
2 tbsp Unsalted Butter
1/2 cup Chopped Yellow Onion
1/2 cup Chopped Celery
3 cups Corn, divided
1 tbsp Old Bay Seasoning
2 Dried Bay Leaves
3 cups Seafood or Chicken Stock
1 cup Heavy Cream
1 lb. Sizzlefish Jumbo Lump Crab, thawed
1 cup Croutons for serving
1/2 cup Chopped Parsley for serving
Melt butter in a Dutch oven over medium heat.
Add onion and celery. Sauté 7 minutes stirring regularly, until softened.
Stir in 2 cups of corn, old bay seasoning, stock and bay leaves. Bring to a low boil. Boil for 10 minutes.
Remove and discard bay leaves. Transfer to a blender and blend until smooth, about 20 seconds. Return to pot and heat on stove over medium-low heat.
Whisk in heavy cream. Add remaining corn and half of crab meat. Cook 5 minutes longer.
Serve hot topped with remaining crab meat, croutons and fresh parsley.
You can add the reserved crab chilled since it’s already cooked or warm it up on a pan before adding to the soup.
Crunchy croutons add texture and soak up the flavor of the bisque. A crusty baguette would also be delicious.
A sprinkle of fresh parsley adds brightness. Other great garnishes include chives, chopped tarragon or basil.
Try our lump crab meat in these other recipes: Eggs Benedict, Stuffed mushrooms, Crab cakes, Linguini with crab, and Crab dip
- Serving Size
- 1 cup
- per serving
- 10 grams
- 30 grams
- 5 grams